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Cold Rice Noodle Salad with Chicken in Peanut Sauce
5 from 1 vote

Cold Rice Noodle Salad with Chicken in Peanut Sauce

Learn how to make this Cold Noodle Salad that has Chicken in a yummy Peanut Sauce!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 2 servings
Calories: 744kcal


For the Peanut Sauce:

  • 3 tablespoons fish sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh ginger grated
  • 6 tablespoons fresh lime juice plus more to taste
  • 6 tablespoons peanut butter
  • 1 teaspoon sesame oil
  • 1/2 teaspoon cayenne powder for heat
  • salt to taste

For the Dressing:

  • 1/3 cup fresh lime juice
  • 1/3 cup fish sauce
  • 1 tablespoon dark brown sugar
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1 serrano pepper finely chopped
  • salt to taste

For the Salad:

  • 2.5 ounces dried mung bean noodles cooked according to package instructions
  • 4 cups lettuce iceberg, romaine, cabbage, finely chopped
  • 1 cup bell pepper seeded and chopped
  • 1 cup carrots julienned
  • 2 cups cucumber peeled and cut into matchsticks
  • 2 cups bean sprouts
  • 1/3 cup fresh mint leaves finely chopped
  • 1/3 cup fresh cilantro finely chopped
  • 1/4 cup peanuts


  • Cook dried mung bean noodles according to package instructions, taking care not to overcook the noodles. You can even prepare the noodles ahead of time and store in the refrigerator until ready to use. To unstick your noodles when ready to eat, simply place in a cold bowl of water, draining water well before serving.
  • Chop and prepare vegetables for the salad- the lettuce, bell pepper, carrots, cucumber, bean sprouts, mint and cilantro. Arrange on a large plate or bowl and add cooked and drained cold noodles. Set aside.
  • Heat a large skillet over medium high heat. Once hot, add 1 tablespoon of olive oil and chopped chicken pieces. Sprinkle chicken with salt and pepper and stir to mix chicken around the skillet. Allow chicken to cook, stirring occasionally, until chicken is fully cooked (cooking time will vary depending of size of chicken pieces), approximately 8-10 minutes.
  • As the chicken cooks, carefully whisk together all the ingredients for the peanut sauce in a medium bowl. Continue to mix until fully incorporated. Taste and add any additions you feel necessary- additional peanut butter, fish sauce or rice vinegar are usually the three ingredients I turn to to find the perfect balance between sweet, savory and salty.
  • Once chicken is cooked, turn heat to low and add gently combine half the peanut butter sauce with chicken. Cook over low heat just until sauce is warmed, approximately 1 minute, adding more sauce if needed. Remove from heat and set aside.
  • In a medium bowl, whisk together the ingredients for the salad dressing, again tasting and making any additions if necessary.
  • Top Salad with Peanut Chicken and drizzle with your fresh lime dressing. Top with chopped peanuts and serve :)


Calories: 744kcal | Carbohydrates: 86g | Protein: 29g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 6476mg | Potassium: 1717mg | Fiber: 14g | Sugar: 29g | Vitamin A: 14725IU | Vitamin C: 151.9mg | Calcium: 197mg | Iron: 6mg
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